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Mark Olive’s Lemon Myrtle Barramundi


  • 1 cup white rice

  • 0.5 teaspoon turmeric

  • 10 strands saffron

  • 250 g fillet barramundi

  • 50 g butter

  • 0.5 cup plain flour

  • 6 green grapes

  • Sauce

  • 10 g butter

  • 0.5 cup thickened cream

  • lemon myrtle

  • 0.5 cup white wine

  • lemon


  • 1.

    Place 3 cups of water in a saucepan to boil, add the rice, turmeric and saffron and simmer until the rice has absorbed all the water.

  • 2.

    Press rice into mold (optional) and set aside.

  • 3.

    Coat the barramundi fillet with a dusting of flour.

  • 4.

    Melt 50g butter in a shallow saucepan until it begins to bubble, add the fillet presentation side first.

  • 5.

    Cook until golden brown, then turn and cook for a further minute.

  • 6.

    Transfer to an oven tray and place into a pre heated oven at 180° C for 5 to 10 minutes while you prepare the white wine sauce.

  • 7.

    To serve, turn out rice onto a heated plate.

  • 8.

    Place the barramundi fillet on the plate, cover with sauce and garnish with grapes.

  • Sauce:

  • 1.

    Heat 10g butter in a saucepan, add the thickened cream and simmer until it starts to reduce.

  • 2.

    Add the white wine and reduce by half.

  • 3.

    Just before serving, add a pinch of salt and pepper, lemon myrtle and the juice of the lemon wedge.

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